Redfish Étouffée
Redfish Étouffée
Directions
- Make a medium roux with butter + flour.
- Add trinity + garlic, sauté until softened.
- Stir in Cajun seasoning, tomatoes, Worcestershire, and stock. Simmer 15–20 min until thickened.
- Pan-sear redfish separately, skin-side down for crispness.
- Plate rice, ladle étouffée sauce over, top with fish fillet.
Ingredients
- (4) 6 oz. portions World Dock Seafood® Redfish fillets
- 4 tbsp. butter
- 4 tbsp. flour, (for roux)
- 1 cup each trinity, (onion, celery, bell pepper)
- 1 tbsp. minced garlic
- 1 tbsp. Cajun Seasoning
- 2 cups shrimp stock, or seafood stock
- 1 cup tomato(es), diced
- 1 tbsp. Worcestershire sauce
- hot sauce, to taste
- 4 cups rice, white, cooked